Tag Archives: grilled chicken


Despite a language barrier, Danielle and I work well as a team using hand signals

We had an hour, but it is 20 minutes now until judging and the chicken is raw. And then there is the peanut butter issue.

In our basket at the Char-Broil version of Chopped are the mystery ingredients: a whole chicken, a fennel bulb, a stick of butter, bacon, a wedge of blue cheese, a pineapple and a horrifying jar of chunky peanut butter. We have to use all of them in our dish. The Char-Broil people, who have kindly invited the All-Star Bloggers to a resort outside Atlanta, have thoughtfully provided us with a nifty “kitchen” consisting of two disposable cutting boards, a half sheet pan, a moderately sharp knife, and four miniscule bowls.

Fear the Diva

But I have the ace card in my corner. My teammate is Danielle Dimovski, the reigning world pork champion better known as Diva Q. I am totally set here. This is going to be a walk in the park. “I know exactly what we’re going to do,” says Danielle as she hacks away at the pineapple. “We’re going to make beer-can chicken but we’re going to use the pineapple as the beer can. We can totally do this in an hour.” I have a slightly difficult time understanding her. Danielle is from Canada and she uses words like “aboat” (about) and “hoose” (house). Then again I use words like “haid” (head) and “bidness” (business). We have a slight language barrier, but we’ll work through that.

There are screaming hot Char-Broil TRU-Infrared grills set up around the Lake Pavilion at Serenbe, an insanely gorgeous planned community. Danielle slams that chicken onto the pineapple spike, rubs on some spices and citrus juice (the bloggers have a common “pantry” of additional ingredients we can use),  slaps the whole thing authoritatively on the grill and slams the lid shut.

If you’ve ever watched Chopped, the Food Network Show where four chefs are given mystery baskets of insanely inappropriate ingredients, you will understand that Danielle and I had to take a few minutes to ponder the butter, blue cheese, bacon, fennel and peanut butter.

Bacon? Obviously, no problem. We cook it on a grill pan. Fennel? Shave it and briefly kiss it with some grill marks. Alrighty then. We’re left with the butter, blue cheese and peanut butter. Yummy, yum, yum.

I am slightly reticent to offer suggestions to the world pork champion, but I wonder if we can’t use the peanut butter with some barbecue sauce to make a dipping sauce for the chicken. Why the hell not? We throw the peanut butter, barbecue sauce, a bit of lemon juice and a bit of Worcestershire into one of our pygmy bowls.  We throw in some bacon grease and butter. It looks like baked beans. But it tastes good.

It is now 20 minutes before turn in. Danielle lifts the lid of the grill. The chicken is…raw. Plan B. Plan B! This woman is a rock star. She takes the knife and dissects that chicken right on the grill! Two chicken breasts off the bird and onto the grill. I retreat to make a vinaigrette for the fennel.

Grilled chicken with fennel slaw and our almost-award-winning pineapple and bacon bites

I am going to cut to the chase.We made a grilled chicken breast over grilled fennel slaw in a citrus vinaigrette topped with blue cheese and bacon crumbles. But the single thing that makes our dish is this: We took some of the pineapple, cut into spears, and grilled it. Then we topped it with our peanut butter barbecue sauce concoction and then we put a strip of bacon on top. Sweet and salty on top of sweet and salty. They were over the top. The chicken and the fennel, not so much. Danielle and I knew this. Even though we don’t speak the same language we are realists.

We got honorable mention, based solely on our pineapple bacon bites. The winner was a New York

Christo modest in victory

City chef, Christo Gonzales, who made a chicken breast stuffed with fennel, bacon and blue cheese with a peanut butter and citrus jus. What a show off. Oh, I’m sorry. That’s not ladylike. But we’re not bitter. We applauded Christo, took a bite of his chicken and conceded we were outdone.

I will say this. After the competition, we had quite a few pineapple bacon bites left. And one by one, our fellow bloggers slowly sauntered over to our station and ate them all. I’m just sayin’.


Filed under cheese, chicken, pork, salads, sides, Uncategorized, veggies

Dad’s barbecue sauce

My dad had his first heart attack when I was 4 years old. It was not a momentous event for me, of course, because I didn’t know what a heart attack was. However, that was when Mazola Corn Oil entered our lives. Mazola Corn Oil, apparently, was the cure-all for heart conditions in 1956. My dad’s doctor instructed him to drink a shot glass of it every day. Can you imagine? Yuk. But Troy A. Chapin Jr. faithfully carried out the doctor’s instructions until the day he died, yes, of another heart attack but many years later.

Here I will digress because Mark found this fabulous photo of my dad and me at my debut. In the South, we are very keen on making our debuts. Generally speaking, debutantes are introduced to society at age 18. In the olden days, when a young lady made her debut it meant she was eligible for marital suitors. Of course, that whole thing has gone by the wayside and now it’s just an excuse to get dressed up in white gowns and allow your poor parents the privilege of shelling out massive amounts of money for parties and such. That is probably why my father looks rather shell-shocked here. He’s just adding up the dollar signs in his head. This photo was taken at Curtis Hixon Convention Center in Tampa, where I made my debut, where I danced an exquisite waltz with my dad and where my then-boyfriend, Tommy, was mortified that, by custom, he had to dance with my mother who absolutely hated him. Too much information. And that’s not fair. My mother was always careful to point out that we were not allowed to hate anyone. We could intensely dislike them.

I will now return to the subject at hand. Mazola Corn Oil. Since butter was no longer on the list of approved heart healthy foods (and, truth be told, we were a product of the 1950s and margarine was king at the moment anyway), my father was keen to incorporate this new wonder drug into his everyday diet.  I am most partial to oil and vinegar dressing for salads because that’s what I grew up eating.  There was rarely frying in our household, but when that happy occasion occurred  it was done with Mazola Corn Oil (even now, I say those three words as one).

But the best an highest use of Mazola Corn Oil was when my father grilled chicken. He came up with this wonderful tart combination of lemon juice, Worcestershire sauce and Mazola Corn Oil that was so clean and delicate and completely unlike chicken grilled with that other favorite of the 1950s, Kraft Barbecue Sauce.

The only detail in which my father cheated was leaving the skin on the chicken. It is a must. Don’t do this with skinless chicken breasts. My recipe returns butter to the dance because it’s better. The recipe that follows is for two well-proportioned chicken breasts, bone in. If you want to grill more chicken, just double or triple the recipe. The beauty of this sauce is that you can continually baste the chicken – and you should – because there’s no sugar in the sauce to burn.

Dad’s Barbecue Sauce

Juice of 2 large lemons

2 teaspoon’s Worcestershire sauce

1 teaspoon Tabasco sauce

½ teaspoon pepper

1 teaspoon salt

1 teaspoon garlic powder

¼ pound butter

Combine all ingredients in a small saucepan and heat until butter is melted, stirring all ingredients to incorporate completely.


Filed under chicken, Uncategorized